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Hazelnut warm goat cheese crouton crusted with hazelnuts, italian tomato chutney

Tapas, Salted

Baguette cut in half lengthwise and spread with an herbed goat cheese and an hazelnut crust, toasted in the oven and served with a sweet and sour tomato chutney.

Ingredients

Recipe for 12

For the warm goat cheese croutons

0.50 Unit(s)
Baguette
120 Gr
Fresh goat cheese
1 Unit(s)
Shallot
12 Sprig(s)
Chives
30 Ml
Cream 35%
30 Gr
Hazelnuts

For the Italian tomato chutney

0.50 Unit(s)
Onion
3 Unit(s)
Italian tomatoes
100 Ml
Sugar
100 Ml
White vinegar
15 Ml
Ground coriander
1 Clove(s)
Garlic
  • Olive oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four at 400 °F

  • General preparation
    French chop the shallot, chives and white onion. Cut the tomatoes into cubes. Crush the hazelnuts. Chop garlic.
  • Italian tomatoes chutney preparation
    In a small saucepan, combine the tomatoes, white onion, garlic, coriander seeds, white vinegar and sugar. Season with salt and pepper. Bring to a boil and simmer until all liquid has evaporated (about 20 to 25 minutes). Finish by adding a drizzle of olive oil and keep aside.
  • Warm goat cheese croutons preparation
    Mix goat cheese, cream, shallots and half the chives. Season with salt and pepper. Cut the baguette in half lengthwise. Place the sticks on a baking sheet and toast in the oven 5 to 6 minutes.Let cool slightly then spread on the sticks with the goat cheese mixture using a spatula. Sprinkle with crushed hazelnuts. Bake 5-6 minutes more.
  • To serve
    Cut the baguette into strips and place a spoonful of chutney on each bite. Sprinkle with some chives.
Let your goat cheese soften at room temperature to make it easier to mix.

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